Recipe

Chicken Saltimbocca Recipe

Add Step-by-Step Photos	Hollymayb / All my dishes 1 year, 7 months ago I love this recipe, but for those of you (like my husband) who find the flavours too concentrated, try replacing 1/3 of the vermouth for chicken stock. Prep:15m Cook:10m Servings:2	Hollymayb
	chicken italian

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Fans

bluewatera

kochhexe

jimrug1

Ingredients

2 boneless skinless chicken breasts (preferably organic), cut in half lengthwise to make 4 cutlets.

3 rounded T flour

1 T fresh sage, minced

4 large sage leaves, whole

4 thin slices prociutto

3 T olive oil

3/4 c dry vermouth

1 t lemon juice

2 T cold unsalted butter, cut into pieces

1/4 T dried parsley or 3/4 fresh

salt & pepper

Directions

Combine flour and several grinds of fresh black pepper in a shallow dish.

Pat chicken dry with paper towels and dredge in flour, shake off excess. Set aside.

Sprinkle minced sage on top of each cutlett, and press one slice of prociutto on top of each. Don't worry if the slice is too big, it will shrink to fit during cooking.

Heat oil in a large pan over med-high heat. Add sage leaves and fry until colour changes and leaves are fragrant, about 20 seconds. Remove to a paper towel.

Add cutlets to pan, prociutto side down, and cook until light golden brown, 2-3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more.

Tent cutlets under foil to keep warm.

Drain off excess oil from pan. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/4 cup, about 7 minutes.

Stir in lemon juice, Turn heat down to low and whisk in butter, a bit at a time. Add parsley and check for seasoning.

Serve sauce over cutlets and garnish with fried sage leaves.

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Comments

bluewaterandsand 1 year, 7 months ago said:
Sounds so delicious but that sage would kill me and I do love the taste of sage.

hollymayb 1 year, 7 months ago said:
I thought so too, but so long as you're using the fresh sage, the other strong flavours (prociutto & vermouth) balance quite well. It's not overpoweringly 'sage-y'.

cookinggood 1 year, 7 months ago said:
This looks great. I love oooking with fresh herbs.
Thanks,
Ferri

jimrug1 1 year, 6 months ago said:
WOW.. Im not sure how I missed this before but I did.. Personally I like the bold flavors here. I love sage fried crispy like this. A while back, I did a recipe that called for fried sage and I was sorry I didn't do more. It kind of mellows out that strong sage taste. Great post Holly. This is on my short list to try... ;-)~... Jim

kochhexe 1 year, 6 months ago said:
Oh yeah! THAT is a great recipe - i eat saltimbocca quite frequently in summer - i have fresh sage - enjoy it's tast. sometimes (when there is just too much sage) i fry the leaves in gee or butter and eat them as a snack to my martini - a nice change form olives.

swamphunter007 1 year, 2 months ago said:
This sounds great, I can't wait to try it.

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